Q: Can I have the recipe?
A: Make sure you read the captions: they will always lead you in the right direction. All of my recipes are here on deepfriedhoney.com either directly on the site or in a digital cookbook sold in my shop. If you saw it on Instagram then click here and find it. If it’s not there I might not have one.
Q: But I can’t see the seasonings!
A: This is purposeful: I plan to offer some curated, small-batch items for sale in the near future, so I’m playing everything close to the vest. For a full list of all the spices and seasonings in my cabinet, check out my Pantry Essentials. I encourage you to experiment with flavors on your own because remember: taste is subjective!
Q: What do you use to make your videos?
A: Same thing: I use my iPhone and natural light. I edit with VSCO. Ingredients photos in my story (formerly on the timeline) are processed with Hujicam.
Q: What about photos?
A: Check out the Content Creation section of my Amazon Storefront: everything is tagged there except the iPhone 12 Pro Max. I shoot in natural light and I edit my videos using the InShot app with music that I own. My videos get flagged by record labels and removed all the time: there is no trick you can use to circumvent copyright restrictions other than using the app’s available music library.
Q: Can you make *insert dish here*?
A: Are you sure I haven’t already? There are over 1,000 posts on my Instagram page alone and I don’t ever repost old content! If you have a suggestion @ me on Twitter.
Q: Where did you buy *insert pot/gadget/utensil here*?
A: Check out my Cooking Essentials page: it contains absolutely everything along. Another resource is my Amazon Storefront. Both of these resources contain affiliate links, meaning I get a cut. It doesn’t cost you more.
Q: Can you explain how to get your cookbooks?
My digital cookbooks (ebooks) have been retired. I will be gradually adding the recipes they contain directly to deepfriedhoney.com. They’re available again by popular demand. I am already in the process of migrating the recipes over to the website, so in time all the content contained in my digital cookbooks will be available for free, but if you don’t want to wait, prefer their convenience, or just want to show support, the books will remain available until the transition is complete.
Q: Do you offer physical cookbooks?
A: No. No plans to do so in the future either.
Q: How can I work with you?
A: First things first: I am not available for “in-kind partnerships” and I do not accept products or exposure in exchange for my services. All promotions and campaigns require payment. If you have a paid project you think I’d be a good fit for, send me an email with your proposal and budget. I’ve been on the internet a long time, and make exceptions for people I’ve already formed relationships with, so if we’re cool you ignore this: let me know how I can help.
Q: What’s in the squeeze bottle?
A: I keep plain ol’ vegetable oil in it. It sits beside the stove with a salt cellar and my utensil caddy, for ease. Variety is the spice of life tho so you’ll see me use all kinds of fats when I cook: ghee, different types of olive oils, grapeseed oil, avocado oil, coconut oil, duck fat, peanut oil, multiple kinds of butter… obviously I could go on and on (? I could explain every natural phenomenon).
Q: Where do you find beef bacon?
A: I haven’t been able to find my favorite brand, Gwaltney (I grew up on it) since COVID flared up, but normally it’s found at Walmart or small independent grocers. I’ve been able to find other brands at Wegmans and Whole Foods.
There are also farms and online butchers that will ship beef bacon to your door, and halal/kosher butchers and markets often carry it as well.
Q: Can you recommend any good cookware/knives/cutting boards/etc?
A: I’ve listed everything I use in my own kitchen called Cooking Essentials where you can find all of my used, tried, and true equipment. I’ve also gathered most things in my Amazon Storefront. I get a lil’ money off the top each time you purchase something from there (it does not cost you more) so thank you if you do decide to pick up something.
Q: How did you learn to cook? Do you have any tips for beginners?
A: I’m entirely self-taught. I don’t remember ever struggling terribly with cooking; from what I recall it always felt like second nature to me (but I also started almost 20 years ago now, so I could be misremembering).
Q: Do you offer catering or sell plates?
A: No, I do not sell food and I never will. I’m not a chef; I only cook for people I love.
Q: Who are you?
A: I’m María and you can read a lil’ bit more about me here. deepfriedhoney is about food, not about me, so I’ll just hang out in the background if you don’t mind. Or follow me on TikTok and Twitter. There you’ll get a combination of food and random shit.
Q: How do you stay small eating all of this food?
A: Don’t ask me about my weight; it’s fatphobic. I’m still learning and unlearning a lot on the topic and I don’t have the range to educate you, but there are many great resources online. @deepfriedhoney isn’t a food diary (I only post one meal a few times per week, how could it be?) and I’m not here to give anyone dietary or lifestyle advice, nor receive it.